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    <title>白切鸡 - 粤菜经典</title>
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                    <h1 class="text-4xl font-bold mb-2">白切鸡</h1>
                    <p class="text-xl opacity-90">White Cut Chicken</p>
                    <div class="flavor-tags">
                        <span class="flavor-tag">鲜嫩</span>
                        <span class="flavor-tag">原汁原味</span>
                        <span class="flavor-tag">爽滑</span>
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                        <span class="fresh-tag"><i class="fas fa-leaf mr-1"></i>注重原味</span>
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                        <span>难度: 中等</span>
                        <span class="mx-2">•</span>
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                        <span>时间: 1.5小时</span>
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                    <p class="text-gray-700 dark:text-gray-300 mb-4">
                        白切鸡是粤菜中最具代表性的菜肴之一，以其鲜嫩多汁、皮爽肉滑、原汁原味的特点而闻名。这道菜看似简单，实则对火候的掌控要求极高，是检验厨师技艺的重要标准。
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                    <p class="text-gray-700 dark:text-gray-300">
                        正宗的白切鸡要求"骨中带血"，即骨头周围的肉略带粉红色，但这并非真的血水，而是恰到好处的火候表现，确保鸡肉达到最鲜嫩的状态。
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                        白切鸡的烹饪精髓在于"浸"而非"煮"。将整鸡放入微沸的水中，然后离火浸泡，利用水的余温将鸡肉慢慢浸熟。
                        这种方法能够最大程度地保留鸡肉的原汁原味，使鸡肉鲜嫩多汁，皮爽肉滑。
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                        <i class="fas fa-landmark mr-2 text-red-600"></i>历史背景
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                    <p class="text-gray-700 dark:text-gray-300">
                        白切鸡起源于广东，已有数百年的历史。最初是广东乡村宴席上的常见菜肴，后来逐渐发展成为粤菜的代表作之一。
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                    <p class="text-gray-700 dark:text-gray-300 mt-4">
                        在广东，有无鸡不成宴的说法，而白切鸡更是宴席上的首选。这道菜体现了粤菜追求食材本味、注重火候掌握的烹饪理念。
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">1</span>选鸡与处理
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            选用1-1.5公斤的三黄鸡或清远鸡，宰杀洗净后，去除内脏和杂毛，保持鸡皮完整。
                        </p>
                    </div>

                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">2</span>准备浸鸡水
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            大锅内放足够的水，加入姜片、葱段和少许盐，烧开后转小火，保持水微沸状态。
                        </p>
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">3</span>浸鸡
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            手提鸡头，将整鸡放入热水中浸烫几秒钟后提起，重复三次（这叫"三提三放"），然后整只鸡放入锅中，离火浸泡25-30分钟。
                        </p>
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">4</span>过冷河
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将浸熟的鸡立即放入冰水中浸泡10-15分钟，使鸡皮收缩，达到皮爽肉滑的效果。
                        </p>
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">5</span>斩件
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将鸡捞出沥干水分，斩成适当大小的块，整齐摆放在盘中。
                        </p>
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                            <span class="step-number">6</span>制作蘸料
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                        <p class="text-gray-700 dark:text-gray-300">
                            将姜葱剁成茸，加入盐和少许鸡油或花生油，搅拌均匀即成经典姜葱蘸料。
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                        <h3 class="font-semibold dark:text-white mb-2">主料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>三黄鸡/清远鸡</span>
                                <span class="text-red-600 dark:text-red-400">1只(约1-1.5kg)</span>
                            </li>
                        </ul>
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                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">配料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>姜</span>
                                <span class="text-red-600 dark:text-red-400">1大块</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>葱</span>
                                <span class="text-red-600 dark:text-red-4 00">3-4根</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>冰水</span>
                                <span class="text-red-600 dark:text-red-400">适量</span>
                            </li>
                        </ul>
                    </div>

                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">蘸料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>姜茸</span>
                                <span class="text-red-600 dark:text-red-400">2汤匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>葱白茸</span>
                                <span class="text-red-600 dark:text-red-400">1汤匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>盐</span>
                                <span class="text-red-600 dark:text-red-400">1茶匙</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>花生油/鸡油</span>
                                <span class="text-red-600 dark:text-red-400">3汤匙</span>
                            </li>
                        </ul>
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                </section>

                <!-- 营养信息 -->
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                    <h2 class="text-2xl font-bold mb-4 dark:text-white flex items-center">
                        <i class="fas fa-apple-alt mr-2 text-red-600"></i>营养信息
                    </h2>

                    <div class="nutrition-grid">
                        <div class="nutrition-item">
                            <div class="nutrition-value">215</div>
                            <div class="nutrition-label">卡路里</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">27g</div>
                            <div class="nutrition-label">蛋白质</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">11g</div>
                            <div class="nutrition-label">脂肪</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">0g</div>
                            <div class="nutrition-label">碳水化合物</div>
                        </div>
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                    <p class="text-sm text-gray-600 dark:text-gray-400">
                        * 营养信息为每100克估算值，实际数值可能因食材和烹饪方式有所不同
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                        <i class="fas fa-lightbulb mr-2 text-red-600"></i>烹饪技巧
                    </h2>
                    <ul class="text-gray-700 dark:text-gray-300 list-disc pl-5 space-y-2">
                        <li>选择品质好的鸡是成功的关键，最好选用三黄鸡或清远鸡</li>
                        <li>浸鸡前"三提三放"有助于鸡皮定型，防止破皮</li>
                        <li>浸鸡时火一定要小，水不能大沸，否则鸡肉会变老</li>
                        <li>过冰水是皮爽肉滑的关键步骤，不可省略</li>
                        <li>斩鸡时刀要快，下刀要准，才能保持鸡块完整</li>
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